Perhaps a better name for this is Quinoa Crusted Chicken Amanda Olson. Though it follows the general formula for traditional chicken cordon bleu I took a hard left out of France with the use of Quinoa, Pepper jack cheese in lieu of swiss, and lean turkey breast in favor of ham. To add to the overall nutritional value of the meal I served it atop a bed of wilted spinach. So here you have it my friends, a high protein and vitamin gluten free dish:
4 chicken breasts
1 cup dry quinoa- cooked with 2 cups of water
4 slices of pepper jack cheese (or whichever cheese you like!)
4 slices of lean turkey breast
1 tsp. morrocan seasing (I use McCormick)-this is also optional
4 cups spinach
Preheat oven to 375 degrees fahrenheit. Cook Quinoa and allow to cool in an open bowl while the following preparations are made:
Crack eggs into a bowel and mix in morrocan seasoning. Filet chicken breasts leaving one long edge connecting forming a bit of a seam. Fold 1 slice of cheese into 1 piece of turkey breasts slice, and place this into the seam of the chicken breast then close the chicken breast back up forming a bit of a pocket with turkey and cheese inside.
Next, dip the entire meat and cheese pocket into the egg mixture and smother thoroughly. Next, place the egg covered pocket directly into the quinoa and again smother the entire pocket of meat, being sure to generously cover the entire surface area. Repeat with each chicken breast.
Place quinoa covered chicken into a pyrex or corningware baking dish and bake for 35-40 minutes or until chicken breasts are thoroughly cooked. Remove from oven and serve atop a small bed of wilted spinach. Wilting may be done in a vegetable steamer, over the stovetop on medium for 3 minutes, or for the busy body, place into the microwave for 30 seconds.
Enjoy, and make your day great!